This is an easy recipe that will take care of itself in the oven while you are doing other things. Add in your favorite spices, like curry or paprika if desired. Chop up any leftovers and add to stock or a miso broth for an easy soup.

1 head of bok choy or 3 heads baby bok choy
½ pound carrots, about one small bunch
1 tablespoon olive oil
1 tablespoon sesame seeds
½ teaspoon salt
¼ teaspoon chili flakes

If using one head of bok choy, cut the head crosswise into 4 pieces, trim any brown spots on the core piece and then cut it into 6 wedges. (For baby bok choy, cut each head into 4-6 pieces, lengthwise through the core.) Trim the tops off the carrots and scrub, cut into 2-3 inch pieces depending on the thickness. In a large bowl toss the carrots and bok choy with the remaining ingredients. Then pour out onto a parchment lined baking sheet. Roast in a 450 degree oven for about 20 minutes until the carrots are cooked through and the bok choy leaves have browned slightly. Remove from the oven and place in a serving dish, serve right away if possible.